Most Helpful Positive Review

May 08, 2008

This is my old stand-by for a huge batch of sure-to-please cookies; it's the one I make more than any other. I am repeatedly asked for the recipe. The previous reviews are correct; the recipe should call for 8 tsp. soda, not 8 Tbsp. Other helpful hints: 4 1/2 c. br. sugar = 2 lbs; 2 cups butter = 1 lb; 3 lbs. peanut butter = a total of 5 3/8 cups; 18 cups rolled oats = more than a 42 oz. box. I shake down my measurement of oats and figure generously; it helps the flattening problem. I also chill the dough before forming the cookies to help prevent flattening. I use 1 lb. each of mini chocolate chips and M&M's, and I much prefer the crunchy peanut butter; the pieces of peanuts add wonderful texture. Do not overbake these! Remove them from the oven while the cracks are still shiny and wet looking, then let them set several minutes before removing them from the pan so they won't fall apart while handling them. This makes a mountain of cookies, but it's wonderful keeping a supply in the freezer for unexpected guests and gatherings; we've never had any problem getting rid of them!

Most Helpful Critical Review

This is the same recipe I've used for years. Like many others you'll get a super flat cookie. I don't care for them that way so I take a fourth of the oatmeal and blend it in a food processor until it's a flour like consistency...no more flat cookies!

I got this recipe from my mother-in-law 10 years ago who had been using it for many years prior. It is absolutely my most favorite cookie in the world; however, I should warn you that 8 TABLESPOONS of baking soda is a bit too much for this recipe. I made that mistake the first time I made them. It leaves a little after-taste although I still devoured them completely up. I suggest using 8 teaspoons instead. My recipe also includes 1 cup of nuts, 2 cups of coconut, and 1/2 cup wheat germ.

I've been making these for 30 years. Best kid breakfast on the run. I just omit the chocolate chips, reduce the m&m's in half, and use mini m&m's. freeze well. I fill gallon size, freezer zip lock baggies, flatten as 1" slabs, and I just cut off what I want to bake.

I have used this recipe for over 15 years and it is the best I've tried. They freeze great and even taste great when eaten right out of the freezer. They make a big batch to last a long time. They are a yummy, chewy peanut butter cookie. It seems like a huge recipe, but definately worth the time!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.